My go-to summer breakfast is fruit with yogurt and granola. I typically buy my granola in the summer, not because it’s too hot to turn the oven on, but because I’ve fallen in love with a ginger granola that I’ve yet to be able to perfect at home and I find ginger granola to be the perfect complement to any fresh fruit combo I throw together.  That changed last week however, when not only was I out of granola, it was so incredibly hot outside that just the thought of getting in my car to go get granola was out of the realm of possibility. I began to wonder if stovetop granola was a thing and if it wasn’t, then could I make it a thing?

As it turns out, it is a thing, so I read a few different recipes and then proceeded to just wing it. I kept the batch small and simple – just oats, ginger, salt, honey, vanilla and oil. I’m quite pleased with how it turned out – so much so that I made another batch.

You can easily mix up the spices in this, add some nuts, double the recipe, etc, etc.  I find I like cooking this over a very low heat, which takes a little bit longer than some of the recipes I read, but it also keeps the kitchen cooler.  And that friends, is currently my main goal – to stay as cool as possible.

One note on the ginger – I used more than I thought  was enough, which turned out to be perfect. So in the rule of thumb that says if you think you used too much butter (or added too much ginger), go ahead and add a little bit more. In this case, it worked out splendidly.  I finally nailed that ginger granola I adore so much in my own kitchen. Score!

Simple Stovetop Granola

1 1/2 tablespoons oil
2 tablespoons honey or maple syrup or brown sugar
1 teaspoon vanilla
Combine ingredients in large skillet over low heat, stirring.
Add:
1 cup oats
pinch salt
healthy portion of freshly ground ginger (I used about 1/2 inch hunk)
Stir to combine, being sure to coat all the oats. Spread the oats out evenly across the pan, stirring occasionally, while the oats slowly brown. (This should take about 10-15 minutes). Removed pan from heat and let cool – for best results, spread granola out on cookie sheet – before storing. Should keep for about a week.

If adding nuts, combine with oats when putting them in the pan.